Mediterranean chicken kabobs on the grill. Sweet, smoky, simple and tasty. An incredibly easy grilled chicken thigh recipe with an easy Greek Yogurt Sauce for chicken. Ready in 30 minutes.
Easy weeknight meals: I need more of these in my life. So I’ve been making an effort to seek out and collect ideas.
After all, It’s silly to be scratching your head around 4:00 in the afternoon wondering what’s going to be on the dinner table in a timely fashion.
My criteria is simple.
- Prep plus cook time must be less than an hour.
- And the food must be incredible with flavor.
This Mediterranean Chicken Thigh Kabob recipe goes above and beyond. Chunks of boneless, skinless thighs are marinated in a paprika and oil mixture for fifteen minutes and then grilled for about the same amount of time.
The Greek Yogurt Sauce for chicken comes together with little more than a few whisks to blend flavors and before you know it you’re enjoying a delicious and quick chicken kabob entree.
Let’s take a look.
Ingredients You’ll Need
The marinade for this recipe is extremely easy. Two ingredients for 15 minutes.
- Olive Oil. Use a good quality extra virgin olive oil for the flavor. It’s less processed offering a more pleasant taste. A bit fruity and a bit bitter. Like bitting into a good olive. Adding olive oil to any marinade provides fat, which will help elevate the flavor into the meat.
- Sweet Paprika.
- Chicken Thighs. Cut into bite sized pieces, chicken thighs are juicy and more flavorful than breast meat. And they’re less likely to dry out during the cooking process.
The Greek Yogurt Sauce for Chicken comes together in a flash.
- Greek Yogurt.
- Lemon Juice. Lemon juice adds acidity and brightens to anything it touches.
- Red Pepper Flakes.
Step by Step Instructions, It’s So Easy
- Step 1: Cut the chicken thighs into bite-sized pieces and place in a bowl. Add the olive oil and paprika and stir to combine. Set aside and make the Greek yogurt sauce.
- Step 2: Make the Greek Yogurt sauce for chicken. Add Greek yogurt, mayo, lemon juice, cayenne pepper and red pepper flakes into a bowl and whisk to combine. Set aside.
Tip: Boneless, skinless chicken thighs can be difficult to cut. Place them in the freezer for about 15 minutes before cutting. They’ll be firmer and more cooperative.
What’s the best way to grill chicken thighs? I like chicken thigh kabobs. Quick, easy and no-fuss.
- Step 3: Skewer the chicken thigh pieces onto either metal rods or wooden skewers. If using wooden, soak them for 30 minutes before using. This will keep them from burning.
- Step 4: Oil the grill grates. Preheat your grill to 500 degrees, with the lid closed. You want those grates to get nice and hot. Turn down heat to 400 degrees and add the chicken skewers to the hot grill. I keep the lid up, as chicken thighs cook quickly. Cook, turning occasionally until cooked through. About 10 minutes. Using an instant-read thermometer, test the thickest piece to make sure it reads a safe 165 degrees.
Chicken thighs tend to have more fat than other cuts of chicken. That fat equals flavor. Since you’ll be purchasing boneless skinless thighs, you don’t need to trim them much. The butcher has already trimmed them, but if you find a large piece of remaining fat, just trim it off with a sharp knife.
Yes, the instructions call for a quick 15 minute marinade, however, you can make ahead and marinade the chicken up to 3 – 4 hours. The Greek yogurt sauce can be made as far ahead as 1 or two days.
You can use your oven to broil the kabobs. Just place them on a foil-lined sheet pan and place them about 5 inches below the broiler. Watch them closely and cook them about 5 minutes per side. You can also use a stove-top grill pan. Just spray the pan with non-stick spray then get the pan nice and hot. Add the chicken skewers and cook about 5 minutes per side.
Yes, just remove them from the skewers and place them in a freezer safe container. I like to use freezer zip-lock bags. Once the chicken is in the bag, press the air out of the bag, seal and store laying flat. It saves room.
- Store any chicken thigh kabob leftovers in an airtight container in the refrigerator. It’s easier to store when you remove the chicken thigh pieces from skewers. Store any leftover Greek Yogurt Sauce in an airtight container. Both will keep in the refrigerator for 4 days.
- To reheat, place chicken pieces on a microwave safe plate. Heat for 1 – 2 minutes at 50% power, or until chicken is heated through. You can also wrap chicken pieces in foil and reheat at 300 degrees in the oven for about 10 – 15 minutes. Lower heat will help the chicken pieces say juicy.
Greek Yogurt Sauce for Chicken Thigh Kabobs
I hope you give this sweet, smoky, simple and tasty Mediterranean chicken kabob recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
And if you have a favorite chicken thigh kebabs recipe, let me know, I’d love to give it a try.
And if you’re a chicken thigh fan like me, you won’t want to miss:
And if you’re looking for even more chicken recipes, don’t miss my Chicken Category. You’ll find lots of great chicken recipes including the most popular on my site for Easy Baked Chicken Parmesan
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Easy Greek Yogurt Sauce for Chicken Thigh Kebabs
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons sweet paprika
- 1 3/4 pounds chicken thighs boneless skin on chicken thighs. About 8 thighs Cut each into 3 pieces.
- 3/4 cup Plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cayenne
- 1/4 teaspoon crushed red pepper
- Kosher salt
- Lemon wedges for serving
- In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken pieces and toss to coat. Let stand at room temperature for 15 minutes.
- Meanwhile, in a small bowl, mix the yogurt, mayonnaise, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with salt and black pepper and mix well.
- Light a grill. Season the chicken with salt and black pepper and thread 4 pieces onto each skewer. Oil the grate and grill the chicken over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes.
- Transfer the skewers to a serving platter and serve with the yogurt sauce and lemon wedges.
Easy Greek Yogurt Sauce for Mediterranean Chicken Kabobs … It’s what’s for Dinner.